Shrimp Pesto Salad Recipes

SHRIMP PESTO SALAD

Shrimp Pesto Salad image

A delicious, refreshing salad. Easy to make, always a hit! Makes a great luncheon or side dish. To make it even easier pick up some ready-to-eat cooked shrimp.

Provided by Alskann

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup finely chopped sweet onion (such as vidalia or walla walla)
2 celery ribs, finely chopped
2 cups small shrimp, peeled and cooked
1/4 cup finely chopped chives
1/4 cup prepared pesto sauce
1/4 cup mayonnaise
2 medium avocados
1/2 lime, juice of
1 medium tomatoes, seeded and finly chopped

Steps:

Mix the first six (onion, celery, shrimp, chives, pesto, mayonnaise) ingredients together in a small bowl.
Peel and halve the avocados. Carefully remove the seed.
Slice a thin layer off the bottom of each avocado so it will sit flat.
Using a medium scoop, fill the four avocado halves evenly with shrimp mixture.
Squeeze lime juice over each salad.
Top with chopped tomato.
Serve and enjoy!

EASY PESTO SHRIMP

Easy Pesto Shrimp image

Pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.

Provided by Sonja Overhiser

Categories Main Dish

Time 5m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound large shrimp, deveined (peeled or unpeeled)
1/4 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup basil pesto (homemade or purchased)
Lemon, optional

Steps:

If necessary, thaw the shrimp.
Pat the shrimp dry.
In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

Nutrition Facts : Calories 140 calories, Sugar 0.2 g, Sodium 220.5 mg, Fat 14.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 2.4 g, Cholesterol 11.4 mg

PESTO CORN SALAD WITH SHRIMP

Pesto Corn Salad with Shrimp image

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. -Deena Bowen, Chico, California

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 medium ears sweet corn, husked
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1/2 teaspoon salt, divided
1-1/2 cups cherry tomatoes, halved
1/8 teaspoon pepper
1 medium ripe avocado, peeled and chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

Nutrition Facts : Calories 371 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.

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